Yeah, I can't imagine they're great to stock, low value and bulky. Iirc the trick to making them yourself is make sure the oven and pan are hot before adding the batter, and don't open the oven while they're cooking or they'll collapse. Or so I gathered from my grandma's yelling, twenty years ago😅

Yeah I think my batter was fine, but I don't think my own was hot enough. I got nervous waiting for the fat to get the smoke point because that's basically right before the catch fire point

I doubt it's *that* temperature sensitive, given you'll lose a bunch just to putting them in anyway. There are frozen ones that are frozen batter with oil in a foil tin that mostly work, so there's probably a lot more leeway than some recipes would have you believe!

That's a fair point. I'll have to just keep experimenting